Spinach Squares (Jewish - pareve)
Serve these nibbles as an appetizer with the main course. You
can replace the fresh spinach with 3 packages (10 ounces each)
frozen and thawed chopped spinach.
Makes: 16 Per serving: Calories: 22 Fat: 0.6 g. (22% of calories)
Fiber: 1.3 g. Cholesterol: 0 mg. Sodium: 45 mg.
Preheat the oven to 350 degrees F.
- 1 1/2 lbs fresh spinach, stemmed and washed
- 1 1/2 tsp canola oil
- 1 leek, thinly sliced (white part only)
- 2 cloves garlic, minced
- 2 tsp lemon juice
- 3/4 tsp dried oregano
- 1/8 tsp ground black pepper
- egg substitute for 3 egg whites
Coat an 8" X 8" no-stick baking dish with pareve no-stick spray
and set aside.
In a large pot, bring a small amount of water to a boil.
Add the spinach, cover and cook over medium heat for 5 minutes,
or until the spinach is wilted.
Squeeze the spinach dry, chop and place in a large bowl.
In a small, no-stick skillet over low heat, warm the oil.
Add the leeks and garlic.
Sauté for 10 minutes, or until tender but not browned.
Add the leek mixture to the bowl with the spinach.
Stir in the lemon juice, oregano and pepper.
In another clean large bowl, using an electric mixer, beat the
egg white substitute until foamy.
Fold into the spinach mixture.
Pour the mixture into the prepared pan and bake for 35 minutes,
or until set.
Remove from the oven and set aside to cool slightly.
Cut into 16 squares and serve warm.